Vanilla Buttermilk Pound Cake is a classic dessert that is rich, tender, and bursting with vanilla flavor. Made with buttermilk for extra moistness, this pound cake is perfect for any occasion. It’s simple enough for an everyday treat but elegant enough to serve at a special gathering. Whether enjoyed on its own or paired with berries and whipped cream, this cake will delight anyone who tastes it. Let’s get baking!
Table of Contents
- Ingredients
- Instructions
- Cook’s Notes and Tips
- Variations
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk, room temperature
Instructions
Prepare the Batter
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan. Ensure the pan is well greased to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed for 3-5 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well incorporated.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix.
Bake the Cake
- Transfer to Pan: Pour the batter into the prepared Bundt or loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If using a loaf pan, start checking for doneness at the 55-minute mark.
- Cool: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing.
Cook’s Notes and Tips
- Room Temperature Ingredients: Make sure all the ingredients are at room temperature to ensure a smooth batter and even baking.
- Do Not Overmix: Overmixing the batter can result in a dense cake, so mix until just combined.
- Bundt vs. Loaf Pan: This recipe works well in both a Bundt pan and a loaf pan. Be sure to adjust the baking time accordingly.
Variations
- Lemon Buttermilk Pound Cake: Add the zest of one lemon to the batter and replace half of the vanilla extract with lemon extract for a bright, citrusy twist.
- Vanilla Glaze: Make a simple glaze by combining 1 cup powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract. Drizzle over the cooled cake for an extra touch of sweetness.
- Berry Swirl: Add a swirl of your favorite berry preserves to the batter before baking for a fruity surprise.
Serving Suggestions
- Fresh Berries: Serve slices of the pound cake with fresh strawberries, raspberries, or blueberries for a light and refreshing dessert.
- Whipped Cream: Top with a dollop of homemade whipped cream for extra indulgence.
- Ice Cream: Pair with a scoop of vanilla or butter pecan ice cream for a rich and decadent treat.
Frequently Asked Questions (FAQs)
Can I Make This Cake Ahead of Time?
Yes, this pound cake can be made a day in advance. Wrap it tightly in plastic wrap and store at room temperature until ready to serve.
How Do I Store Leftovers?
Store leftover cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Use Regular Milk Instead of Buttermilk?
Buttermilk adds a slight tang and helps keep the cake moist. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.
Can I Use a Different Pan Size?
Yes, you can use two 8×4-inch loaf pans instead of one large Bundt or 9×5-inch loaf pan. Be sure to adjust the baking time accordingly, starting to check for doneness at around 45-50 minutes.
Vanilla Buttermilk Pound Cake is a classic, comforting dessert that’s easy to make and always a hit. With its moist texture and rich vanilla flavor, this cake is perfect for any occasion, from afternoon tea to holiday gatherings. Whether you enjoy it plain, with berries, or topped with a glaze, this pound cake is sure to impress. Gather your ingredients, get baking, and enjoy the delightful aroma of homemade pound cake filling your kitchen!
Happy Baking!